CheeseDiva's profile page
Recipes
Sunday Sauce with Sausage and Braciole
By CheeseDiva
Spread out breadcrumbs on a baking sheet and let sit uncovered at room temperature until dried out, about 12 hours
- 7 cloves garlic finely chopped, divided
- 4 tablespoons olive oil, divided
- 2 pounds beef top round, thinly sliced by a butcher for braciole
- Kosher salt and freshly ground black pepper
- 2 pounds hot or sweet Italian sausage, halved crosswise
- 1 pound baby back pork ribs, cut into 3- to 4-rib pieces, or pork spare ribs, cut into individual ribs
- 1 large onion, finely chopped
- 2 anchovy fillets packed in oil, drained
- 1/4 cup tomato paste
- 2 28-oz. cans crushed tomatoes
- 2 28-oz. cans whole peeled tomatoes
- 1 1/2 pounds large tubular pasta (such as rigatoni or tortiglioni)
Blueberry Bourbon Barbecue Sauce
By CheeseDiva
Blueberries, loaded with antioxidants, have a balance of sweet and sour, which makes them an excellent base for a r...
- Blueberry-Bourbon Barbecue Sauce:
- 1 1/2 teaspoons canola oil
- 1/2 small red onion, chopped
- 2 cloves garlic, chopped
- 1 jalapeño pepper, seeded and chopped
- 1/4 cup bourbon
- 1 cup fresh or frozen (not thawed) blueberries
- 1/4 cup ketchup
- 3 tablespoons cider vinegar
- 1 tablespoon brown sugar
- 1 1/2 teaspoons molasses
- Pinch of ground allspice
- Filet Mignon:
- 1 tablespoon chopped fresh thyme
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon coarsely ground pepper
- 1 pound filet mignon, 1 1/2 to 2 inches thick, trimmed and cut into 4 portions
Salted Shortbread Crust
By CheeseDiva
Coat springform pan with nonstick spray
- Nonstick vegetable oil spray
- 13/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 11/4 tsp. kosher salt
- (1 1/2 sticks) unsalted butter, room temperature, cut into 1-inch pieces
- 2/3 cup powdered sugar
- A 9-inch-diameter springform pan
Scallop Bisque
By CheeseDiva
This unusual Irish soup uses fish bones and trimmings to get its flavor
- 5 lbs. bones and trimmings from a non-oily fish, such as
- red snapper or flounder
- 2 carrots, peeled and halved
- 2 onions, halved
- 3 stalks celery, halved
- 2 cups dry white wine
- 2 bay leaves
- 1 stalk lemongrass, coarsely chopped
- Salt
- 2 tbsp. extra-virgin olive oil
- 1 lb. large sea scallops
- 1 cup heavy cream
- 1 tbsp. chopped chives
***Mim's Egg Salad Sandwiches
By CheeseDiva
In a large stockpot, cover the eggs with water so they are completely submerged, add 1 tsp
- 1 dozen large eggs
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh chives
- Kosher salt and freshly ground black pepper
- 10 slices multigrain bread
Lipton Onion Soup Dip
By CheeseDiva
In medium bowl, blend all ingredients; chill if desired
- 1 envelope Lipton® Recipe Secrets® Onion Soup Mix
- 1 container (16 oz.) sour cream
Balsamic Sauce-Tra Vigne
By CheeseDiva
In a large saucepan, combine the vinegar and shallot and bring to a boil over high
- 2 cups balsamic vinegar
- 1 shallot, chopped
- 2 bay leaves
- 8 cups chicken stock or low-sodium canned chicken broth
- 6 black peppercorns
- 4 tablespoons unsalted butter
Mushroom, Fennel and Herbed Ricotta Galette
By CheeseDiva
Make Ahead: The assembled galette needs to rest in the refrigerator for 20 to 30 minutes, or up to 1 day in advance
- 1 tablespoon plus 1 1/2 teaspoons minced fresh thyme leaves, plus 3 or 4 sprigs, for garnish
- 1/4 cup shredded Gruyère cheese, plus more for sprinkling
- 1 cup good-quality, full-fat ricotta
- Kosher salt
- Freshly cracked black pepper
- 3 tablespoons extra-virgin olive oil
- 1 pound cremini or shiitake mushrooms (or a mix of both), stemmed and sliced
- 2 cloves garlic, minced
- 2 tablespoons dry white wine
- 1 fennel bulb, cored and thinly sliced
- 1 medium shallot, sliced
- 1/2 Endlessly Adaptable Galette Dough recipe (1 disk rolled out on a baking sheet; see related recipe)
- 1 large egg
- 1 tablespoon milk, heavy cream or water
Florentines
By CheeseDiva
Heat oven to 350°F. Generously grease and flour cookie sheet
- 3/4 cup whipping (heavy) cream
- 1/4 cup sugar
- 1/2 cup slivered almonds
- 1/2 pound candied orange peel, very finely chopped
- 1/4 cup Gold Medal® all-purpose flour
- 2 bars (4 ounces each) sweet baking chocolate
Bacon, Oatmeal, and Raisin Cookies
By CheeseDiva
Whisk flour and next 3 ingredients in a medium bowl
- 8 ounces sliced bacon, cut into 1/4-inch squares, cooked
- 2 1/4 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup (packed) dark brown sugar
- 2/3 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 cup old-fashioned oats
- 2/3 cup raisins